Low brow question for wine Snooties (& we know you're out there) : [View all]

[UTUSN]

I shouldn't even claim that it matters, but how outre is it to sort of/almost like a (mixture?) of this wine thing.

Talking about a thing from Chile, labeled as (both) merlot *and* sauvignon/whatever?

Here's the deal: I've experimented (practically nothing) over 40 years with wine, just because it sounded like the thing to do, and my low brow impression has always been half-YUK and half-WHAT-have-millenia-made-a-big-deal-about-WINE?!1

So I have vague memory of my early tries, the sauvignon, that was passable. In the most recent experiment, merlot: *YUK*!1

Gave up the merlot. Yet, comes this Chilean combo of merlot & sauvignon, and it has been *PASSABLE* in trials over the past couple of months.

The key factors are: 1) Taste and 2) alcohol content. And 3) NO RETCHING is a plus.

So of course I had no idea that "mixing" was a possibility, thought that "purity" was what it was all about.

So: Come on, ya big Snooties, what's the deal with this mixture here? Taste is all right, not fantastic but better than the other things, and the main thing is SMOOTHNESS, defined as minimal RETCHING.

Answers?